adventures in compassionate eating

Main menu

Post navigation

Vegan Carrot Cake Cupcakes with Cream Cheese Frosting

Here is another marvelous recipe from Vegan Cupcakes Take Over the World by Isa Moskowitz and Terry Romero. The recipes in this book have never failed me. The cupcakes always turn out moist and fluffy, not dense, thick, and chewy like so many vegan baked goods. I made these for Easter.

The recipe says it makes a dozen cupcakes, but I unless they’re pretty small, I can’t see getting a dozen out of it. It made 10 for me.

In a medium bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients together and then add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.

Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes. Once completely cooled, pipe or spread on cream cheese frosting (recipe below) and garnish with chopped walnuts.

Beat margarine and cream cheese together with an electric mixer until just combined. Continue to beat while adding the confectioners sugar in 1/2 cup batches. Mix until smooth and creamy, then beat in the vanilla. (I actually added an extra 1/2 cup confectioners sugar in to make the icing thick enough to pipe.)

(Sorry about the plastic wrap in the pic. I snapped this in a hurry right before running out the door!)